Hello everybody!
Hello everybody! My name is Jen (aka BeantownBaker) and I’m going to be co-hosting Vindicate The Vegetable with Nina. I’m very excited to be able to co-host this event. I think it’s a great idea and so far has helped my hubby and I to try new vegetables and new ways to cook vegetables. I look forward to watching this blog continue to grow.
I’ll be hosting next week, so see you soon! Don’t forget to send in those carrot entries!
Add comment May 23, 2008
VOTW – Carrots
Carrots!
Definition: This member of the parsley family has lacy green foliage and long, slender, edible orange roots. Carrots have been renowned for over 2,000 years for their health-giving properties and high vitamin A content. They’re available year-round, making them a highly popular vegetable. If buying carrots with their greenery, make sure the leaves are moist and bright green; the carrots should be firm and smooth. Avoid those with cracks or any that have begun to soften and wither. The best carrots are young and slender. Tiny baby carrots are very tender but, because of their lack of maturity, not as flavorful as their full-grown siblings. Remove carrot greenery as soon as possible because it robs the roots of moisture and vitamins. Store carrots in a plastic bag in the refrigerator’s vegetable bin. Avoid storing them near apples, which emit ethylene gas that can give carrots a bitter taste. A light rinsing is all that’s necessary for young carrots and tiny baby carrots; older carrots should be peeled. If carrots have become limp, recrisp them in a bowl of ice water. The coarse core of older carrots should be removed. Carrots may be eaten raw or cooked in almost any manner imaginable.
–Copyright (c) 1995 by Barron’s Educational Series, from The New Food Lover’s Companion, Second Edition, by Sharon Tyler Herbst
Also, my current job is in the midst of changing, so I am thinking about having someone help me with VTV. If you think you’re the right person, email me and we’ll chat! ninabeth19 at gmail dot com.
Add comment May 19, 2008
Broccoli Round-up!
This recipes look delicious and we have a few new people too! 
Dairy Free Mac and Cheese with Broccoli and Cauliflower
Pork, Broccoli, and Carrot Stirfry
Roasted Broccoli and Pasta
(Her camera died so no pictures 
)
Broccoli and Cheese Soup
(No pictures yet, will update soon)
Add comment May 19, 2008
VOTW (Veggie of the Week)
Broccoli!
(Above image from http://susangaer.com/studentprojects/veg.htm)
Definition: The name comes from the Italian word for “cabbage sprout” and indeed, broccoli is a relative of cabbage, Brussels sprouts and cauliflower. This deep emerald-green vegetable (which sometimes has a purple tinge) comes in tight clusters of tiny buds that sit on stout, edible stems. It’s available year-round, with a peak season from October through April. Look for broccoli with a deep, strong color–green, or green with purple; the buds should be tightly closed and the leaves crisp. Refrigerate unwashed, in an airtight bag, for up to 4 days. If the stalks are tough, peel before cooking. Broccoli, a member of the cruciferous family, is an excellent source of vitamins A and C, as well as riboflavin, calcium and iron.
–Copyright (c) 1995 by Barron’s Educational Series, from The New Food Lover’s Companion, Second Edition, by Sharon Tyler Herbst
I’m so sorry this is such late notice, I completely forgot that I hadn’t posted it!!
Add comment May 14, 2008
Eggplant Round-Up!
Thanks to all the people who submitted yummy recipes!
Mixed Veggie Grill
Adventures with a Red KitchenAid Mixer & a Beagle named Hershey
Eggplant with Tomato-Mint Sauce and Goat Cheese
Baked Eggplant Chips
Sausage Stuffed Eggplant
Baked Fried Eggplant
Add comment May 12, 2008
Next Veggie is…..
Eggplant!
Definition: Because the eggplant is a member of the nightshade family, it’s related to the potato and tomato. Though commonly thought of as a vegetable, eggplant is actually a fruit . . . specifically a berry. There are many varieties of this delicious food, ranging in color from rich purple to white, in length from 2 to 12 inches and in shape from oblong to round. In the United States, the most common eggplant is the large, cylindrical- or pear-shape variety with a smooth, glossy, dark purple skin. It’s available year-round, with the peak season during August and September. Choose a firm, smooth-skinned eggplant heavy for its size; avoid those with soft or brown spots. Eggplants become bitter with age and are very perishable. They should be stored in a cool, dry place and used within a day or two of purchase. If longer storage is necessary, place the eggplant in the refrigerator vegetable drawer. When young, the skin of most eggplants is deliciously edible; older eggplants should be peeled. Since the flesh discolors rapidly, an eggplant should be cut just before using. Bitter, overripe fruit can benefit by the ancient method of salting both halves and weighting them for 20 minutes before rinsing; the salt helps eliminate some of the acrid taste. Eggplant can be prepared in a variety of ways including baking, broiling and frying. It does, however, have spongelike capacity to soak up oil so it should be well coated with a batter or crumb mixture to inhibit fat absorption. Many other varieties of this versatile fruit are now finding their way into some markets. The very narrow, straight Japanese or Asian eggplant ranges in color from solid purple to striated shades and has tender, slightly sweet flesh. The Italian or baby eggplant looks like a miniature version of the common large variety, but has a more delicate skin and flesh. The appearance of the egg-shaped white eggplant makes it clear how this fruit was named. It has a tougher skin, but firmer, smoother flesh. In general, these varieties can be cooked in many of the same methods as the large eggplant. They rarely require salting, however, and usually benefit from a short cooking time.
–Copyright (c) 1995 by Barron’s Educational Series, from The New Food Lover’s Companion, Second Edition, by Sharon Tyler Herbst
3 comments May 6, 2008
Asparagus Round-up!
Thanks for all the participants this month. Last week was ca-razy! so I haven’t yet had a time to cook my asparagus, hopefully I will tonight.
Adventures with a Red Kitchenaid Mixer & a Beagle named Hershey
Asparagus Pesto with Potatoes and Pasta
Shrimp Scampi with Mushrooms and Asparagus
Linguine with fresh veggies and pecans
Parmesan Asparagus
Pasta and Asparagus with Creamy Spinach Sauce
If I missed anyone please let me know!
2 comments May 6, 2008
Week 4 – Asparagus!
(this picture is from Just Hungry)
You can use any variety of asparagus you want. We bought some purple asparagus at Farmers Market this weekend.
4 comments April 28, 2008
Avocado Round-Up
Thanks to everyone who participated…. there are some funny recipes in this week’s round-up.
Avocado, Chicken Breast, Carribean Salad
Avocado Salsa
Yoda Ice Cream
Avogrado’s Chocolate Cupcakes
Avocado Chicken Salad
Avocado Mango Salsa
2 comments April 28, 2008
VTV Week 3
Avocados!
Based on the lack of participants in last week’s VTV, I think I should slowly ease into “harder” vegetables. Avocado’s are probably one of my favorite veggies, but I never knew I liked them until last year. I was never fond of their color and texture, but once I actually tried them I loved them!
Here is a good article on How to Cut and Peel an Avocado
This site has a ton of information about Avocados and recipes galore!
Deadline is April 27, 2008.
4 comments April 21, 2008
